Self Saucing Chocolate Pudding

Description:
Xmas this year is going to be fairly low key in our household. Mark is spending xmas day with the rellies and as Lee is working I decided that we would celebrate xmas early with a lunch tomorrow, it's about the only time between now and New Years we are all going to be home at the same time! I didn't really want to mess around with a new dessert recipe (although Lee found a Thai one he wants me to try), so I'm falling back on an old family favourite that never fails to please.

Ingredients:
* 1 cup self-raising flour
* 2 tablespoons cocoa powder
* 1/2 cup brown sugar
* 80g butter, melted, cooled
* 1/2 cup milk
* 1 egg, lightly beaten
* thick cream and berries, to serve

Sauce
* 3/4 cup brown sugar
* 2 tablespoons cocoa powder, sifted
* 1 1/4 cups boiling water


Directions:
1. Preheat oven to 180°C. Grease an 8-cup capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in sugar.
2. Combine butter, milk and egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top.
3. Make sauce: Sprinkle combined sugar and cocoa over pudding.
4. Slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre. Serve hot with cream and berries.

Notes & tips

* Hint: Pouring the boiling water over a spoon prevents the water from disturbing the sugar mixture too much.
* For an adult twist on this pudding, try reducing milk to 1/3 cup and adding 2 tablespoons of Kahlua to the pudding mixture in step 2.
* To reheat leftovers, spoon into a microwave-safe bowl. Cover loosely with plastic wrap. Heat for 2 to 4 minutes on MEDIUM (50%) power.